3975. BACON, CHILI and PECORINO SPAGHETTI (PASTA ALLA GRICIA)

Servings 4

375 g (¾ lb) spaghetti

115 g (¼ lb) bacon, chopped

30 ml (2 tbsp) olive oil

1 clove garlic, chopped

5 ml (1 tsp) crushed chili pepper flakes

125 ml (½ cup) white wine

375 ml (1 ½ cups) grated Pecorino cheese (or Parmigiano Reggiano cheese)

Salt and pepper

In a large pot of salted boiling water, cook the spaghetti al dente. Keep 250 ml (1 cup) of the cooking water. Drain and lightly oil the pasta.

In a large non-stick skillet over high heat, brown the bacon in the oil. Season with pepper. Add the garlic and pepper flakes and cook for 2 minutes. Deglaze with the wine. Reduce the liquid for 1 minute.

Add the spaghetti, cheese and half the cooking water. Stir and cook over low heat for 1 minute or until the sauce thickens and sticks to the pasta. Adjust the seasoning. Add cooking water, if needed. Serve immediately.

bacon recipe source: Ricardo Cuisine (@RicardoRecipes)